My 2 year old yanked on my elbow when I was slicing, what you see is a knife stop line

I don't sous vide anything anymore

You actually reverse sear from frozen, it turns out pretty good

Reverse sear tastes like roast, SV makes the meat soft muddles the flavors and lacks overall texture. I have tried everything from 30 minutes to 8 hours, I have faux, aged, warm aged, did the 103 followed by 120, you name it, I have done it. Literally hundreds of steaks

Thank you

Regarding Sous Vide, I got an ANOVA for Christmas 2015 and literally cooked every meal for about 8 months with it. I was brainwashed I thought it was the best way to cook. My brother asked me to try a few of my traditional methods again and I haven't touched it since.

I have played around with reverse sear quite a bit but I find the slow render makes the steak eat more like a roast then a steak.

I definitely don't want to seem like I am dismissing them, it's just that I prefer my method for steak.

It's a DCS exact fit, it's ss and weighs close to 30lbs

DCS

Searing the Ribeye https://imgur.com/gallery/jAGKBzB

I find reverse sear eats more like a roast then a steak

High Heat sear then indirect heat on my DCS grill head.

Searing the Ribeye https://imgur.com/gallery/jAGKBzB

High heat sear then indirect, thank you

If he par cooked the bacon they are perfect, if he didn't those scallops will be terrible